Yunnan grows 98% of Chinese coffee, yet only 5% of its production goes to markets abroad. Rare coffees of great finesse, carried by a new generation of producers.
The coffee terroirs sit between 1,300 and 1,800 metres, on volcanic and clay soils. Cool nights at altitude slow the ripening of the cherries and concentrate their sugars: all of this gives Yunnan its distinctive coffees.
We work with three farms, in Baoshan, Pu’er and Xishuangbanna. We buy their green coffee at a fair price, so that each farm can carry on its passion for specialty coffee.
The harvest spans four months in Yunnan. Coffee cherries are picked by hand at ripeness, then rigorously sorted. New lots reach France in spring and are roasted regularly throughout the year, to keep them fresh.
From cherry to cup, coffee is grown, and respected.
Altitude, and the cool nights of Yunnan’s terroirs.
Three places, three profiles.
1,550 – 1,750 m · Catimor and Yellow Bourbon
The heights of Gaosheng, where a single estate grows two varieties side by side. This is where our drip bags come from.
1,300 – 1,500 m · Catimor
The hills of Torch Estate, home to both our honey lots: one in double anaerobic fermentation, the other traditional.
1,600 – 1,800 m · Pacamara
The far south of Yunnan and our highest plots, at Yun Lan Estate, where a rare washed Pacamara ripens.
Yunnan Commercial Representative Office in Paris, France
ORO Yunnan supports our work with the coffee farms and the promotion of the province in France: its mountain farming, its landscapes, and the region’s ecological practices. Valuable help for buying directly from the growers, and for making a magnificent terroir known here.
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We buy from the growers, at fair prices.
Nothing spectacular: precise gestures, repeated and measured. The work is to add nothing more — and to lose nothing of the terroir in the cup.
Cherries picked by hand at full ripeness, pass after pass on the same plot.
Washed, honey or natural depending on the lot. Fermentation monitored for temperature and duration.
Raised beds. Between 12 and 20 days.
Controlled hand sorting. Defects go, consistency stays.
Small batches, generally a medium profile, developed for filter or for espresso.
Every lot is cupped before and after each roast.
Our starting points — adjust them to your taste, of course.
| Method | Ratio | T° | |
|---|---|---|---|
| V60 filter | 15 g / 250 ml | 93 °C | 2 min 45 |
| Espresso | 18 g / 40 g | 92 °C | 26 s |
| French press | 30 g / 500 ml | 94 °C | 4 min |
| Drip bag | 10 g / 180 ml | 92 °C | 3 pours |
Our philosophy: Slow Coffee, Slow Life.
Yunma coffees